You Say Frittata

September 22, 2008

I have these on-going lists rattling around in my head. Top 10 Kitchen Tools I Can’t Live Without. Top 10 Kitchen Tasks I Hate. 10 Cookbooks I Would Take to a Desert Island. Top 5 Things I Am Afraid to Do (in the kitchen.) On that last list, I would have to rate turning out a frittata pretty high. A frittata is kind of a crust-less quiche and it is made mostly on the stovetop with just a few minutes under a broiler to finish it off. If you are not afraid to do it, you then run a spatula around the edges and slip it out onto a plate to be cut into perfect looking wedges for your guests to ooh and aah over.

Now here is a big problem: I don’t have a non-stick pan. After reading things like this, I threw away my one non-stick frying pan. I’m sure it is possible to get a frittata out of a regular pan – Italians have been doing it for years, right? But taking the time to make something only to have it fall completely to pieces is not my idea of a good day. So here is my solution: just serve it directly from the pan. I just take a big spoon and scoop out a pretty little piece and no one knows (or cares) that it isn’t supposed to be served that way.

(For another favorite frittata recipe, check here. For some thoughts on sun-dried tomatoes, check here.)

Frittata with Cheese, Sun-Dried Tomatoes, and Basil
Adapted from
Bon Appetit Magazine
Serves 4-6

The original recipe called for much more butter in the pan and much more feta cheese. I find the butter is not necessary (it sticks anyway) and too much feta overwhelms the other flavors, but add as much as you like.

10 large eggs
cup whipping cream
cups crumbled feta cheese (about 3 oz.)
10 sun-dried tomatoes, finely chopped

4 green onions, thinly sliced

cup fresh basil, thinly sliced
tsp. salt
Black pepper

2 tbsp. butter

cup pitted Kalamata olives, thinly sliced
3 tbsp. freshly grated Parmesan cheese

Preheat broiler. Whisk eggs and cream in a large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt and grind in some pepper. Melt butter in large oven proof skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.

Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Serve directly from pan either warm or room temperature.

1 Comment »

  1. Hello:) Came to your blog from tastespotting. I love frittatas, so was immediately attracted to the picture. Great recipe! Thanks for sharing. I am printing it already. You have a nice blog! Keep up the good work!

    Comment by azcookbook — September 23, 2008 @ 4:41 pm

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